As we approach 2025, the culinary landscape is set to witness remarkable transformations. Chef Stephen Toevs, Marriott International’s senior director of culinary, recently shared insights into emerging food trends that are poised to capture the attention of food enthusiasts and professionals alike. Through a blend of global experiences and local inspirations, Toevs identifies innovative practices and timeless classics that will characterize the dining scene in the near future.
The Genesis of Culinary Trends
Identifying a culinary trend is a nuanced process that often requires a blend of intuition and observation. Toevs emphasizes that this often stems from his frequent travels and direct interactions with chefs around the world. It’s a matter of recognizing patterns; for example, when similar techniques or ingredients surface in various locales, it’s an indication of a burgeoning trend. This proactive engagement allows Toevs not only to collect ideas but also to understand regional nuances that inform these culinary shifts. He insists that it is vital to tap into the perspectives of global counterparts, as they can provide a broader vision of what to expect.
Perhaps the most groundbreaking trend that Toevs mentions is the emergence of dry-aged vegetables—a concept that has caught many off guard. While dry-aging meats and fish has remained popular for years, the introduction of vegetables into this flavor-enhancing technique marks a significant shift in culinary thinking. The use of dry-aged persimmons at the Ritz-Carlton Half Moon Bay is an enlightening example of how chefs are innovating by enhancing the umami profile of vegetables like mushrooms. This trend not only redefines how we think about vegetable preparation but also challenges the boundaries of traditional cooking methods.
Another trend gaining traction is sensory immersion, a concept that transcends mere dining into a multi-sensory experience. Toevs explains that planners of events and meetings are increasingly seeking immersive culinary experiences that go beyond the conventional banquet. This could involve utilizing projections that enhance the themes of events or employing scents to elevate the dining atmosphere. By dimming the lights or featuring live interactions, the flavor becomes the star of the show, creating an environment where taste and ambiance coalesce beautifully. This holistic approach to dining aims to leave an indelible mark on guests, making their culinary journey memorable.
A fascinating trend Toevs observes is “newstalgia”, which reflects the cyclical nature of culinary trends where the old finds a new interpretation. Dishes that were once staples in the culinary landscape—such as baked Alaska—are experiencing a resurgence but with a contemporary twist. Chefs are taking these nostalgic recipes and infusing them with modern elements, creating visuals that are both engaging and delightful to taste. This resurgence is bolstered by social media, particularly platforms like TikTok, where amateur cooks breathe new life into traditional recipes. The collaboration between chefs and these new culinary voices can lead to glittering innovations while still honoring the dish’s heritage.
As trends evolve, it is equally important to identify what is falling by the wayside. Toevs identifies several elements that are losing their luster, such as the ubiquitous incorporation of CBD into food and drinks, which has become more gimmicky rather than genuinely beneficial. In addition, the rise of complex plant-based meats appears to be giving way to a clearer preference for straightforward, wholesome ingredients like legumes, grains, and mushrooms. As diners seek authenticity in their meals, there’s a palpable shift away from overly intricate molecular gastronomy techniques towards more traditional, ingredient-focused cooking. People increasingly appreciate the simplicity of classic comfort foods, as demonstrated by the perennial popularity of staples like Caesar salad, hamburgers, and club sandwiches—each a testament to comfort and nostalgia even when traveling.
As we look ahead to 2025, the culinary landscape stands at a fascinating crossroads of innovation and tradition. Emerging trends such as dry-aged vegetables, sensory immersion dining, and the revival of classic dishes indicate a promising future enriched with creativity and nostalgia. Meanwhile, the decline of gimmicky trends signals a return to authenticity, satisfying the ever-evolving palate of diners. In this vibrant arena, the role of chefs like Stephen Toevs becomes crucial, acting as cultural curators who will navigate the complexities of tomorrow’s culinary experiences.